Mongolian Hot Pot

This eatery is famed for the abundance of fresh vegetables that go into its healthy, delicious hot pots. The soup base is made with herbs, chicken bones, amomum fruit, cardamon and Angelica sinensis (female ginseng), and simmered for 10 hours, resulting in a natural, fresh taste that complements and enhances the natural flavors of meats (NT$240-260) like beef ribs, lamb and Matsusaka pork.
The owner purchases a wide variety of seasonal vegetables (from NT$50/dish) from local farmers, including common purslane, ginseng and sweet potato leaves, which can be cooked in the hot pot for varying lengths of time but are equally good, particularly for those wanting a wholesome, veggie-rich meal. Tender, savory sweet corn and pumpkins are among other mostly-fresh, non-processed ingredients, and vegetarians will be happy with the vegetarian hot pot option. Diners can also enjoy all-you-can-eat ice cream and free-flow beverages.